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“I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. This bread sounds easy, and has a unique baking method (it goes into a cold oven). I think it would go very well with soup or stew.”
READY IN:
2hrs 30mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, stir yeast into milk until dissolved.
  2. Beat in salt, eggs, melted butter, honey and all the herbs.
  3. Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough.
  4. Leave in bowl; cover bowl and let dough rise for one hour (or until doubled in bulk).
  5. Stir dough down and, with oiled hands, transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes.
  6. Place pan in a COLD oven; turn heat to 350F.
  7. Bake bread for 30 minutes, or until golden.

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